Season your sausage and chicken the night before with a Louisiana seasoning.

Start with 2 cups vegetable oil. Add your flour at medium high to dark brown roux. Incorporate all seasonings and vegetables, turn heat down for about 5 mins. Sauté all seasoning together, add 2 gallons of water. Make sure it's not thick. In another pot sauté chicken and smoked sausage together until the meat is done. Incorporate meat into gravy, stir well, and cover make sure its medium low heat. Cook for 4 hours. Serve over plain white rice.